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Chocolate Cheesecake with Ganache

A rich and comforting chocolate cheesecake with a crunchy Oreo crust and glossy ganache, perfect for sharing on special occasions or gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups Oreo cookie crumbs
  • 1/2 cup unsalted butter, melted
For the Cheesecake Filling
  • 3 packages (8 ounce) cream cheese, softened Make sure it's at room temperature.
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs Add one at a time.
  • 1 cup sour cream
For the Ganache
  • 1/2 cup heavy cream Heat until simmering.
  • 1 cup semisweet chocolate chips

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
  2. In a bowl, combine Oreo crumbs and melted butter, then press the mixture into the bottom of the prepared pan to form the crust.
  3. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and vanilla extract, mixing until well combined.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the sour cream until smooth.
  6. Pour the cheesecake filling over the crust in the pan.
Baking
  1. Bake for 55–60 minutes or until the center is set but still slightly jiggly.
  2. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
Ganache Preparation
  1. To make the ganache, heat the heavy cream in a small saucepan until it just starts to simmer.
  2. Remove from heat and add the chocolate chips, stirring until smooth and glossy.
Serving
  1. Pour the ganache over the cooled cheesecake, spreading it evenly.
  2. Chill for an additional hour before serving.
  3. Slice with a warm, clean knife for neat pieces. Serve with a dollop of whipped cream or fresh berries.

Notes

Soften cream cheese to room temperature for a smoother filling. Don't overmix after adding eggs. A water bath can help prevent cracks in the cheesecake. Store covered in the fridge for up to 4-5 days, or freeze individual slices for longer storage.